ÉS, bistro between two cultures
More than a conjunction, ÉS is a meeting of gastronomic cultures, styles and traditions. The name, which in Hungarian means “and”, already encapsulates the philosophy of the venue: creating connections between Budapest and Vienna, between memory and contemporaneity, between the informal atmosphere of a bistro and the elegance of a steakhouse.
In the heart of Budapest, ÉS offers a gastronomic experience that looks to the rich culinary legacy of the Austro-Hungarian monarchy and reinterprets it in a contemporary key. A relaxed yet sophisticated address, designed to welcome both local customers and visitors seeking an authentic and contemporary reading of Hungarian and Viennese cuisine.
One of the distinctive elements of ÉS is the ability to adapt to different moments and audiences. The venue can become the go-to place for a quick business lunch, but also the setting for a leisurely dinner, filled with conversation and conviviality.
Completing the experience are the vibrant interiors and the terrace overlooking the centre of Budapest, which help define a dynamic and welcoming environment.
Power and precision: Olis's professional kitchen
At the heart of the kitchen of this elegant restaurant in the heart of Budapest, an Olis central cooking block from the Diamante 90 line combines aesthetics, robustness and professional performance.
A solution designed to respond efficiently to the rhythms of contemporary catering, where precision in cooking, continuity of service and production capacity must coexist every day.
Selecting and configuring the equipment is Amecod, a multi-year dealer from Olis in Hungary, who has studied a modular composition calibrated to the operational needs of the premises
The Diamante 90 line is in fact designed for kitchens characterized by a high number of seats and significant performance demands: the AISI 304 stainless steel worktops, with a thickness of 2 mm, ensure solidity and durability, while the wide modularity allows for the combination of different equipment and power depending on the project.
The block features some of the best-performing solutions in the range, starting with the Super Fry-Top, designed to offer uniformity of temperature, efficiency and ease of use. The independent plate concentrates heat in the cooking area, reducing dispersion and helping to optimize consumption and time. The perimeter duct, designed to collect grease and prevent residue buildup, is also particularly functional; the ability to flood it with water also makes cleaning operations easier and quicker.
The equipment also includes two induction planes, a technology that allows cooking to be managed with high precision and continuity.
Completing the block is the Super Grill, along with high-performing fryers, essential elements for a kitchen that must be able to quickly move from preparation to actual production.
A combination of quality, power and production capacity that perfectly interprets the needs of ÉS: a dynamic kitchen, capable of sustaining high rhythms
